The way professionals make gyro on an upright rotisserie is fabulous, but not

the most practical for most of us cooking at home. This version uses the same meat (pork) and seasonings, but has been adapted to home cooking. Other popular versions of Greek gyro are made with beef, lamb, or chicken.

Make Greek Gyro at Home

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Ingredients:

2 1/2 pounds of boneless pork loin, shoulder, or fresh ham

white wine vinegar

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GREEK GYRO SEASONING MIXTURE

3 tablespoons of sea salt

1 1/2 teaspoons of sweet paprika

1/4 teaspoon of pepper

1/4 teaspoon of finely crushed (powdered) Greek oregano (rigani)

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FOR PITA WRAP SANDWICHES

6-8 pieces of thin pita bread (not pocket pita)

1/2 cup of tzatziki (see below)

1 medium onion, sliced

2 tomatoes, sliced

french fries (optional)

olive oil

Preparation:

In a small bowl combine paprika, salt, pepper, and oregano.

Make the Gyro Meat:

Slice the meat against the grain as thinly as possible and pound with a meat mallet to less than 1/4-inch thick. In a flat-bottomed container, arrange one layer of slices, sprinkle liberally with seasoning mixture, then with a little vinegar. Spread the vinegar over the meat so that all pieces are moistened. Add layers, spices, and vinegar until all the meat has been marinated. Cover and refrigerate for 1/2 hour to 2 hours.

Note: If there’s any seasoning mix left over, store in an airtight jar and use again for gyro or as a rub for pork souvlaki.

Make the tzatziki and french fries.

Remove meat from the refrigerator and slice into strips about 1/2 to 3/4 of an inch wide and 2 to 2 1/2 inches long. Dry fry (without any oil) in a non-stick frying pan until well browned and slightly crisp.

Alternate cooking methods:

Do not cut the meat into strips before cooking. Cook thinly pounded pieces on the grill (or in a roasting pan in the oven) until the edges of the meat begin to crisp, then slice and serve.

Yield: 6-8 large pita wraps, or gyro meat dinner for 6-8

To Make the Gyro Pita Wrap Sandwich:

Brush the pita bread with olive oil and fry in a dry frying pan or grill for a few minutes until warmed and softened, not crisp.